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Flash-In-The-Pan Pepper Steak Recipe

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My husband and I are big stir-fry fans, and this simple recipe is one we turn to often.

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Flash-In-The-Pan Pepper Steak Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

3/4 pound boneless beef round steak, cut into thin strips
1/2 medium onion, cut into thin wedges
1/2 small green pepper, julienned
2 garlic cloves, minced
1 tablespoon butter
3/4 cup beef broth
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1/2 medium tomato, cut into wedges
1/4 cup fresh or frozen snow peas
1 teaspoon paprika
Hot cooked rice

Directions

In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 333 calories, 12 g fat (6 g saturated fat), 111 mg cholesterol, 880 mg sodium, 13 g carbohydrate, 2 g fiber, 42 g protein.

Originally published as Flash-In-The-Pan Pepper Steak in Cooking for One or Two Cookbook , p143

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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